Zucchini Chips with Parmesan

Votes: 25

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 105, total fat 6 G., saturated fats G., proteins 5 G., carbohydrates 8.5 G., fiber G., cholesterol mg, sodium mg, sugar G.

Ellie Krieger suggests diversifying your diet by making Parmesan-crusted crisps from fresh zucchini for snacks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium zucchini (about 450g total)
1 tbsp. l. olive oil
1/4 tbsp. freshly grated parmesan (20 gr.)
1/4 cup breadcrumbs
1/8 tsp salt
Freshly ground black pepper
Cooking spray

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, Parmesan cheese, breadcrumbs

Cooking the dish according to the recipe:

Preheat oven to 230C/430F. Spray a baking sheet with cooking spray.
Slice the zucchini thinly, about 1 cm thick. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan cheese, breadcrumbs, salt, and a few turns of pepper.

Dip each zucchini ring evenly into the mixture on both sides, pressing until the mixture sticks, then place on a baking sheet.